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“This simple technique for cooking squash is quick and easy,” writes Chef Sean Sherman.
Ingredients
- 1 medium winter squash such as butternut or acorn
- 2 to 3 tablespoons sunflower oil
- Coarse salt
- Pinch of sumac
- 6 fried sage leaves
- Toasted squash, pumpkin or sunflower seeds, for garnish
Instructions
Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into slices about ¼ inch thick. Brush the slices with a little oil and sprinkle with salt and sumac. Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Sprinkle with salt and serve on salads, float them on top of soup, or stack them on corn, bean and wild rice cakes.
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